These super easy Peanut Butter Truffle Balls are one of our most popular desserts.
I originally found the recipe online–no idea where–when I wanted an afternoon snack with peanut butter and was low on ingredients. Since then I’ve changed the recipe several times. The latest addition was dipping them in chocolate. Oh. My. In my hungry household, these get munched up in one day.
Note: The ingredient proportions may vary slightly depending on the type of peanut butter and sweetener you use. If the dough is too sticky you can add a little more oat flour.
- 1 cup rolled oats
- 2/3 cup natural unsalted peanut butter
- 1/3 cup maple syrup, agave syrup, rice syrup, or other liquid sweetener (For a more intense flavor, try substituting some molasses for part of the sweetener.)
- 1 tsp vanilla
- 1/4 tsp cinnamon (or more to taste)
- 1/4 tsp salt (omit if your peanut butter is salted)
- 1/4 cup chopped peanuts
- 1/4 cup whole sesame seeds
- 3/4 cup dark chocolate chips
- 1 Tbl coconut oil
- 1 tsp vanilla
- Put rolled oats into a food processor or blender and process into oat flour.
- Add peanut butter, liquid sweetener, vanilla, cinnamon, and salt and continue processing until the ingredients are combined. If your food processor isn’t up to the task, mix the ingredients in a bowl. The mixture should be the consistency of a slightly sticky dough.
- Form the dough into balls about 1 inch in diameter. If the dough is too sticky, refrigerate it for about an hour before rolling.
- Mix the peanuts and sesame seeds in a bowl. Roll each ball in the mixture.
- Chill and store the truffles in the refrigerator until ready to serve.
Variation: Melt the chocolate and coconut oil in a double boiler. When the chocolate is melted, remove from heat and stir in the vanilla. Roll the chilled peanut butter balls in the chocolate and place on a plate. Freeze just until the chocolate is set (5-10 minutes), then transfer to an airtight container.
Try adding other flavors such as cardamom, nutmeg, or clove in addition to the cinnamon.